SLOW-COOKER HAM AND WILD RICE SOUP
With just 10 minutes of prep in the morning, you can get a comforting soup simmering in the slow cooker. Dinner's ready when you get home! Serve this Slow-Cooker Ham and Wild Rice Soup with biscuits or slices of crusty bread for a delicious meal.
Provided by Pillsbury Kitchens
Categories Lunch
Time 9h25m
Yield 8
Number Of Ingredients 9
Steps:
- Mix all ingredients except half-and-half in 3 1/2- to 4-quart slow cooker.
- Cover and cook on Low heat setting 8 to 9 hours.
- Stir in half-and-half. Increase heat setting to High. Cover and cook 10 to 15 minutes or until hot.
Nutrition Facts : Calories 200, Carbohydrate 20 g, Cholesterol 25 mg, Fat 1, Fiber 3 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 3 g, TransFat 0 g
SLOW COOKER HAM AND WILD RICE SOUP RECIPE
This simple and delicious slow cooker ham and wild rice soup is a huge hit with the family every time I make it.
Provided by Martha McKinnon | Simple Nourished Living
Categories Soup
Time 6h15m
Number Of Ingredients 9
Steps:
- Ideal Slow Cooker Size: 4-Quart.
- Mix the ham, onion, wild rice, vegetables, water, broth, cream of celery soup and black pepper in your crock pot, stirring well to combine.
- Cover and cook on LOW for 6 to 8 hours.
- Stir in the half and half. Increase the setting to HIGH. Cover and cook 10 to 15 minutes more or until hot.
Nutrition Facts : ServingSize 1 cup, Calories 205 kcal, Carbohydrate 20 g, Protein 13 g, Fat 8 g, Fiber 3 g
SLOW-COOKER CREAMY HAM AND WILD RICE SOUP
Give traditional wild rice soup a twist with this creamy ham version. It's in your slow cooker, filling the house with that mouth-watering aroma, in just 15 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h30m
Yield 6
Number Of Ingredients 12
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except half-and-half, almonds, sherry and parsley.
- Cover; cook on Low heat setting 7 to 8 hours.
- Stir in remaining ingredients. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until hot.
Nutrition Facts : Calories 290, Carbohydrate 28 g, Cholesterol 40 mg, Fat 1, Fiber 3 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 5 g, TransFat 0 g
SLOW-COOKER NORTH WOODS WILD RICE SOUP
Warm up your weekend with homemade soup! Here's one you don't have to watch over.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h40m
Yield 6
Number Of Ingredients 13
Steps:
- In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
- Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.
- Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking.
- Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.
Nutrition Facts : Calories 230, Carbohydrate 32 g, Cholesterol 25 mg, Fiber 3 g, Protein 19 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 11 g, TransFat 0 g
CREAMY WILD RICE SOUP WITH HAM
Angie Schramm from Yankton, South Dakota makes this comforting soup year-round...and after a few spoonfuls, you'll likely do the same. Pecans, ham and carrots are a few of the ingredients that will have you asking for more.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring water and salt to a boil. Add rice. Reduce heat; cover and simmer for 50-55 minutes or until tender. Remove from the heat. Let stand for 10 minutes; drain and set aside. , In a large Dutch oven or soup kettle, saute the onions, carrot and pecans in butter for 1-2 minutes. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the ham, pepper and wild rice. Cover and simmer for 5 minutes or until carrots are tender., Reduce heat. Add cream and heat through (do not boil). Sprinkle with green onion if desired.
Nutrition Facts :
SLOW COOKER MUSHROOM AND WILD RICE SOUP
Making creamy soups in the slow cooker can be tricky because it's not possible to simmer them with the top off and reduce the liquid. One easy way to thicken without reducing is to use a roux, a mix of flour and butter. Heat the roux in the microwave, then whisk it into the stock in the slow cooker before adding the other ingredients. (If you don't have a microwave, simply melt the butter in a small saucepan, stir in the flour, let it bubble, then proceed.) This soup is best prepared on the high setting for two reasons: First, when cooked on low, the wild rice becomes too soft before the mushrooms are tender. Second, the roux doesn't thicken as effectively on low. If you need a longer cook time, omit the rice, put the soup on low for 8 hours, and turn the heat up to high before serving. Cook the rice separately according to package directions, then stir it in before serving. Find a pressure cooker version of this recipe here.
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Put the butter in a microwave-safe container (a liquid measuring cup works well) and microwave until the butter is completely melted, 30 seconds to 1 minute. With a fork, whisk the flour into the butter to make a smooth mixture the texture of cake batter, then microwave until the roux is steaming hot and bubbling slightly around the edges, about 30 seconds.
- Scrape the roux into a 6- to 8-quart slow cooker and whisk in the stock and wine. Stir in the mushrooms, wild rice, celery, onion, carrot, chopped garlic, thyme and garlic powder. Season with 1 teaspoon salt and several generous grinds of black pepper. Cook on high until most of the rice grains are just slightly split open and the vegetables are tender, about 4 hours. (The soup can hold for 1 to 2 hours on the warm setting, but eventually the wild rice will overcook.)
- Turn the heat to warm. Put the sour cream in a small bowl and slowly whisk in a few spoonfuls of the hot soup until smooth, then stir the mixture into the soup. (This prevents the sour cream from separating.) If you'd like the soup to be thinner, whisk in warm broth or water to the desired consistency. Taste the soup and add more salt and pepper to taste.
- Divide the soup among bowls and top with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)
CREAMY WILD RICE SOUP
This is an awesome, filling soup from Taste of Home's Quick Cooking magazine a few years back. You can dress it up for company or serve it simple any time. The odd combination of ingredients is what caught my eye the first time. I've modified the original recipe to thin the soup a little and stretch it out more. Freezes well.
Provided by Swan Valley Tammi
Categories Ham
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, bring water and salt to boil. Add rice. Reduce heat; cover and simmer for 45-60 minutes or until tender.
- Remove from heat. Let stand for 10 minutes; drain and set aside.
- In a soup kettle or Dutch oven, saute the onions, carrot, and walnuts in margarine for 1-2 minutes.
- Stir in flour until blended.
- Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat.
- Add the ham, pepper, and wild rice. Cover and simmer for 5 minutes.
- Reduce heat. Add milk and heat through (but DO NOT boil!). Garnish with green onion strips if desired.
Nutrition Facts : Calories 236.3, Fat 16, SaturatedFat 3.3, Cholesterol 12.2, Sodium 748, Carbohydrate 14.8, Fiber 1.4, Sugar 1.1, Protein 9
SLOW COOKER CREAMY CHICKEN WILD RICE SOUP
I had some leftover chicken from Sunday Dinner that I wanted to use and found this recipe from Little Spice Jar. She used Trader Joe's 21 Spice Salute and I used a Spicy Poultry Rub Mix recipe . See Note.
Provided by lesliecoy
Categories Easy
Time 4h20m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Rinse wild rice under running water. Place the uncooked rice, chicken breast, onions, celery, carrots, garlic, bay leaves, chicken broth, water, and poultry seasoning in a slow cooker. Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8. In the last ½ hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly before shredding using two forks.
- When the rice is done cooking, add the shredded chicken back into the slow cooker. Melt the butter and oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.
- Add this creamy mixture to the slow cooker. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Season with salt and pepper to taste.
- Note : Spicy Poultry Rub , 3/4 cup paprika,1/4 cup black pepper,1/4 cup celery salt,1/4 cup sugar,2 TBSP each onion powder, dry mustard, cayenne pepper, lemon zest, Make 2 cups of Spine Mix.
Nutrition Facts : Calories 204.7, Fat 9.2, SaturatedFat 4, Cholesterol 16, Sodium 114, Carbohydrate 24.4, Fiber 1.9, Sugar 1.9, Protein 8
SLOW-COOKER CREAMY CHICKEN AND WILD RICE SOUP
Take 15 minutes to toss 7 easy ingredients into a slow cooker, and you'll have a warm and delicious soup to satisfy hungry appetites.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h45m
Yield 8
Number Of Ingredients 7
Steps:
- Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
- Cover; cook on Low heat setting 7 to 8 hours.
- Stir in half-and-half. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot.
Nutrition Facts : Calories 250, Carbohydrate 23 g, Cholesterol 50 mg, Fiber 2 g, Protein 17 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 4 g, TransFat 0 g
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